EGYPTIAN SCHNITZEL

What's so great about this cake is that its not to sweet, so incredibly moist and at the same time the big chunks of apple give it a nice and crunchy texture. 

• 180g Butter

• 200g Flour

• 180 Hazelnuts (coarsely ground)

• 2 Tsp. Baking Powder

• 3 Eggs

• 200g Caster Sugar (+1 tbls.)

• 3-4 apples

• 200 ml milk

• 50 ml cream

1. Peel all 4 apples. Out of the 4, chop 3 of the apples into cubes ´, about 1 cm thick.

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2. In a separate bowl, mix the flour, baking powder and nuts together. You can either get ground hazelnuts, or what I prefer to do is take whole hazelnuts, and pulse them for a couple of seconds in a food processor until they are coarsely ground.

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3. Separate the eggs. Add a pinch of salt to the egg whites, and beat until stiff peaks forms.

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4. In a separate bowl mix the butter (at room temperature) with the sugar until nice and creamy. Add the egg yolks one at a time, and beat after each addition.

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5. Add the flour mixture and the milk. Beat the cream until it is half stiff and add to the mixture.

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6. Add the apples to the mixture

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7. Last step, carefully work in the egg whites, I use a spoon for this step, not a hand mixer.

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8. Grease out a cake tin, and add some flour. Then pour in the cake batter and smooth out the top a bit.

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9. Take the 4th apple and cut it into nice slices. Place the slices on top of the cake and sprinkle one tablespoon of caster sugar over the top of the cake.

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10. Bake for about 50-60 min on 180°C, until the cake is nice and golden brown, and a skewer comes out nice and clean.